Free-From Recipes | Freefrom Beetroot and Quinoa with Red Cabbage
Warm beetroot, quinoa, and red cabbage dish perfect for grey November evenings. Gluten, wheat, corn, soy, nightshade, dairy, and egg-free. Serve as a vegetable side or main.
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Cooking tools:
- Steamer basket
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 450g - 565g / 1lb–1 1/4lb young beetroots (beets), with their stalks and leaves
- 2 tbsp olive oil
- 1 medium leek
- 2 cloves garlic
- 170g / 6oz quinoa
- 200g / 7oz red cabbage
- 2 1/4 cups water or gluten and wheat-free vegetable stock
- 55g / 2oz pistachio nuts
- 85g / 3oz toasted cashew nuts
- seasoning to taste
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